Bacon Jam

I wish I could slow down time so I could get all the holiday wrapping, baking and cooking accomplished. Even if that was possible, my kids wouldn't have it! They are hyped up on holiday cheer and candy from the Christmas countdown calendar. Ella can hardly wait for cookie baking day next week and Theo is up at 5am daily to find the mischeivious elf. It sure is going to be a challenge to keep them busy the days leading up to Christmas!
I chose to take advantage of some free time this week before the kids were out of school to make some Bacon Jam for last minute gifts. This recipe was a big hit during a cooking class this summer when we served it with fried green tomatoes and goat cheese. I decided then there, it would be the perfect gift for a foodie.

This recipe is quite simple once you have the ingredients rounded up. Give it plenty of time to simmer and thicken. Once it is thickened and cooled, you can choose to blend it to create a finer texture as shown on the brie cheese.
When I make this recipe, I like to keep a little for myself because it is a versatile condiment for holiday entertaining. Bacon Jam is delicious on grilled cheese, mashed or baked potatoes and as an accompaniment to soft cheeses.

Note: If you choose to gift the jam, be sure to keep it refrigerated.

KSDK and Angie Eckert Making Bacon Jam

This week I also made Bacon Jam on KSDK's Show Me St. Louis program. Everyone in the studio was raving about the smell and coming over to sneak a peek!

Give good food this holiday season, Angie

Ingredients

1 ½ pounds uncooked sliced Eckert’s bacon

2 medium yellow onions, peeled and thinly sliced pole to pole

3 cloves garlic, peeled

¼ cup apple cider vinegar

½ cup dark brown sugar, packed

¼ cup maple syrup

¼ cup apple cider

¾ cup strong brewed Ronnoco coffee

2 bay leaves

Salt and pepper to taste

Instructions

Cook bacon until well browned. Drain off fat and discard. Roughly chop bacon.

Place cooked bacon and all other ingredients into a 1 or 1 ½ -quart stainless steel or enameled cast iron casserole. Cook over medium heat about 30 to 45 minutes or until thick and jam like.

Remove the bay leaves. If desired, use an immersion blender stick or food processor to pulse once or twice. You can leave the bacon in larger bits or smaller pieces.

TIP: If the jam has too much liquid for your taste, transfer to a small saucepan and cook until jam it thick and syrupy. Taste. Add salt and pepper if needed.